Best 3 Winter Vegetable Hash Recipes

As the days get shorter and the weather gets colder, it's time to start thinking about hearty, comforting meals that will warm your soul. One of our favorites is winter vegetable hash. This versatile dish can be made with any combination of your favorite winter vegetables, and it's a great way to use up any leftover veggies you have on hand. Plus, it's incredibly easy to make and can be tailored to your own dietary needs and preferences. So grab your favorite vegetables and get ready to create a delicious and nutritious winter vegetable hash.

Here are our top 3 tried and tested recipes!

WINTER VEGETABLE HASH

Winter Vegetable Hash image

I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

Provided by rebeccalovestocook

Categories Trusted Brands: Recipes and Tips U.S. Potato Board

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons butter
1 pound Yukon Gold potatoes, diced
½ pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts : Calories 222.9 calories, Carbohydrate 28.9 g, Cholesterol 10.2 mg, Fat 10.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 3.4 g, Sodium 75.5 mg, Sugar 3.5 g

WINTER VEGETABLE HASH

Winter Vegetable Hash image

Just found this on allrecipes.com, and am recording it here so I don't lose it. Looks good to me. Let me know what you think.

Provided by Sarah Chana

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 tablespoons butter
1 lb yukon gold potato, diced
1/2 lb fresh shiitake mushroom, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Steps:

Melt oil and butter in a large skillet over medium heat.
Mix in potatoes,shiitakes, pepper, squash, and shallot.
Season with garlic powder, salt, and pepper.
Cook 25 minutes, stirring occasionally, until potatoes are tender.

Nutrition Facts : Calories 225.6, Fat 11, SaturatedFat 3.4, Cholesterol 10.2, Sodium 65.8, Carbohydrate 31.7, Fiber 4, Sugar 3.3, Protein 3.4

WINTER VEGETABLE HASH

Winter Vegetable Hash image

This is a basic recipe that I found in one of Deborah Madison's books a few years ago. It lends itself to "fiddling around". Usually we enjoy this made with kale, but I have used chard, escarole, spinach, and/or beet greens. You just adjust cooking times to the needs of your greens. We have this plain, or sometimes served over polenta. Daughter #3 likes it for breakfast, too. You can increase the red pepper and garlic, frequently I increase the evoo, it all depends on who's coming to dinner!

Provided by Chef Edlear

Categories Winter

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

some salt
1 lb dark leafy greens
4 medium potatoes, clean, quartered and sliced
2 tablespoons extra virgin olive oil
1/4 teaspoon red pepper flakes (to taste)
2 roma tomatoes, cubed
2 garlic cloves, minced

Steps:

Clean the greens well. Remove any fibrous stems, yellow or wilted parts. Chop the leaves and the tender stems.
Boil the potatoes in a large pot of pre salted water until tender. Scoop them out into a strainer, save the pot of salted hot water.
Cook the greens in the reserved pot of water. Check for doneness by tasting them, the different types will cook for different amounts of time. Drain.
Warm the evoo with the red pepper flakes in a large saute pan.
When the pan is hot (the red pepper flakes will sizzle) add the potatoes, saute for 2 or 3 minutes.
Add the greens and the chopped garlic, saute for 2 or 3 more minutes.
Stir in the diced tomatoes and drizzle on more evoo. In fact, if your hash looks too dry to your tastes at any time, just drizzle in a bit more oil.

Nutrition Facts : Calories 231.8, Fat 7, SaturatedFat 1, Sodium 14.8, Carbohydrate 39, Fiber 5.1, Sugar 2.5, Protein 4.7

Tips:

Prep your veggies in advance: Cut and dice your vegetables ahead of time to save time during cooking. If you're using root vegetables like potatoes or carrots, peel and chop them before storing them in a bowl of water to prevent them from browning.
Use a variety of vegetables: The beauty of a hash is that you can use any vegetables you like. Some popular choices include potatoes, carrots, onions, bell peppers, zucchini, and spinach. You can also add in some herbs and spices for extra flavor.
Don't overcrowd the pan: When cooking your hash, make sure not to overcrowd the pan. This will prevent the vegetables from cooking evenly and will make it more likely that they'll stick to the pan.
Cook the hash over medium heat: Cooking the hash over medium heat will help to prevent the vegetables from burning. It will also give the vegetables time to caramelize and develop a nice flavor.
Stir the hash frequently: Stirring the hash frequently will help to ensure that the vegetables cook evenly. It will also help to prevent the hash from sticking to the pan.

Conclusion:

A winter vegetable hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and it's also a healthy and affordable meal. With a few simple tips, you can make a delicious and satisfying winter vegetable hash that the whole family will enjoy.